Our Chefs' Recipes

June 22, 2022
Salisbury Steak This recipe was invented by an American physician named Dr. James Salisbury. It became very popular in the southern U.S. and Canada in the early 1900s.   Preparation: 30 minutes Cooking: 35-45 minutes Refrigeration: 60 minutes Total: 2 hours 15 minutes, including refrigeration time Portions: 6   INGREDIENTS (serves 6)  1 ½ lb. lean... Read More
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March 24, 2022
General Tao’s Chicken with Maple Syrup General Tao’s Chicken with Maple Syrup INGREDIENTS (serves 4) For the chicken 2 lb. boneless chicken breast, cut into small cubes 1/4 cup cornstarch 1 tsp. salt 1/2 cup vegetable oil For the sauce 60 ml white vinegar 125 ml sugar 1/2 cup maple syrup 1/4 cup soy sauce 15 ml oyster sauce 60 ml... Read More
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February 3, 2022
BBB (Bavette, Bacon and Blue) poutine with a blue cheese, red wine and caramelized onions sauce INGREDIENTS (for 4 servings) 4 bavettes (flank steaks), 120 g each 1 tsp. smoked blend (Épices de Marie Michèle) 1 tsp. salt-free butcher’s blend (Épices de Marie Michèle) 1 Tbsp. olive oil 1 clove garlic, minced 160 g curd cheese 5 kg homemade... Read More
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January 10, 2022
Venison risotto with smoked slab bacon INGREDIENTS (for 8 to 10 servings) 2 cups (500 ml) arborio rice 1 cup (250 ml) white wine 2 tsp. olive oil ½ leek, white part only, thinly sliced 1 pinch of salt 1 cup (250 ml) hot chicken broth 1 kg venison (inside round), in approximately 3 cm cubes 1 kg slab bacon (see your butcher), in approximately... Read More
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November 26, 2021
Original tourtière recipe from Alice Gagnon, grandmother of Claude Savard, Vice President, Information Technology. "This recipe was passed down to me from my grandmother Alice. Alice used to serve us her tourtière every Christmas Eve until she passed away. Now I carry on this tradition, and my kids say Christmas wouldn’t be as magical without... Read More
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October 22, 2021
On October 21, Maurice Chartrand, Le Groupe Maurice's food service manager, and Bruno Le Foll, chef at Les Jardins Millen residence, hosted a delicious virtual culinary workshop featuring red deer, a refined and tasty meat that is up to five times less fatty than beef. Try these recipes at home!   Red deer stew with... Read More
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July 30, 2021
Sushi Pizza   INGREDIENTS (for 4 servings)   For the patty: 1 cup long-grain rice 2 cups Panko Japanese bread crumbs 1 star anise 2 eggs ¼ cup milk 2 pinches of salt 1 cup canola oil For the topping: 8 slices smoked salmon 20 tail-off white shrimp (medium size) 1 ripe avocado 1 ripe mango... Read More
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July 5, 2021
It's your turn to try these delicious recipes. Enjoy!   BBQ veal steak INGREDIENTS (for 4 servings) 1 kg veal hanger steak, deboned Pour the marinade 1 strong beer (or any beer you have on hand or sitting in the fridge ) 2 tsp grated ginger root 100 ml (1/3 cup) maple syrup 1 large... Read More
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May 28, 2021
Lobster rolls     INGREDIENTS (for 4 servings) 4 hot dog buns 1½ lb cooked lobster meat, cut into large pieces 3 tbsp mayonnaise 2 tsp lobster bisque (optional) ¼ red bell pepper, finely chopped ¼ red onion, finely chopped 1 stalk celery, finely chopped A pinch of smoked paprika Salt and pepper to taste 1 leaf... Read More
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April 21, 2021
Did you know that local products account for 80% to 85% of the purchases made by our chefs? For years, Le Groupe Maurice has emphasized fresh seasonal local products when putting together the delicious menus served in its residences. By focusing on local suppliers, the company is also aware that it is helping to reduce... Read More
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March 2, 2021
Duck Rillettes   INGREDIENTS (serves 4) 4 duck legs 1 small onion, coarsely chopped 1 medium carrot, coarsely chopped 1 stalk celery, coarsely chopped 250 ml white wine 250 ml apple cider (or apple juice) 100 ml duck fat 1 tbsp Sunshine Mix Les Épices de Marie Michèle (émm) or your favourite spice mix 60... Read More
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